EMBARK on a taste adventure at The Table Bay hotel’s new dining concept, Three Forks.
Diners on Friday and Saturday evenings have a choice of either a two-course or a three-course meal, while on Sundays, Three Forks will serve a delicious roast lunch spoil. Two courses cost R450 per person, three courses are R550 per person, and the Sunday lunch is R550 per person. Children age 10 years and younger, two courses are R250, three courses R350 and Sunday lunch R350.
Starters include a modern steak tartare, with pommes soufflé, quail egg, pickled exotic mushrooms and mustard aioli; cured Norwegian salmon with chive veloute (pictured above), beetroot puree, confit leek, candy stripe beetroot, pea shoots; Sous vide quail with roasted baby beetroot; or vegan friendly, butternut gnocchi with sage beurre noisette.
The main course offering includes grilled beef fillet, pan fried sea bass or minted stuffed saddle of lamb, as well as a creamy truffle barley risotto for those who prefer a vegetarian option.
Dessert options are a raspberry and lavender crème brûlée, chocolate fondant with crème anglaise, yoghurt panna cotta or lemon meringue.
Wesli Jacobs, executive sous chef at The Table Bay, says Three Forks is dishing up contemporary dining, with the hotel’s continued focus on sustainable produce and fine food. “The beef is grass fed, the quail is local. We are using only the freshest ingredients, some of it sourced from just a few kilometres from our front door.” Jacobs encourages diners to “Come for the food, the ambience and the best view of Table Mountain, together with our warm hospitality. You can meet our sommelier Jonathan Wakefield who will explain the wines we have paired with the dishes.”
Nothing beats a traditional Sunday lunch with the family, especially on a cold wintery Cape afternoon with hearty soups for starters – pea with root vegetables or wild mushroom – and the main course is a roasted ribeye on the bone, smoked baby chicken with Yorkshire pudding, garlic and chilli hasselback potatoes, minted mushy peas and honey roasted carrots. Save room for dessert, served with tea or coffee – apple tarte tatin with vanilla ice cream or sticky toffee pudding with crème anglaise.
“It’s a classic Sunday lunch with modern twists, guaranteed to fill your belly in an indulgent way with a warm family feel,” says Jacobs.
Bookings can be made on 021 406 5988 or firstname.lastname@example.org